45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 36 persons
Weight Per Serving: 43g
Price Per Serving: 0.49$
136kcal
Nutrition
Calories: 136kcal
Protein: 4.52%
Fat: 50.3%
Carbs: 45.18%
Ingredients
- 250 gramsbutter
- 125 gramssugar
- 4 eggs
- 200 gramsdouble-acting baking powderplain with baking powder) sifted
- 0.5 teaspoondouble-acting baking powder
- 0.5 teaspoonspicemixed
- 500 gramsfruitmixed dried
- 100 gramsprune- cut to piecespitted
- 100 gramswalnut pieces
- 2 tablespoonsrum
- 2 tablespoonsorange juice
- 1 orange zest
- 1 teaspoonvanilla extract
- 1 squarefrangelicowith layers of parchment paper, bottom and sides of cake tin
- 1 squarefrangelicowith layers of parchment paper, bottom and sides of cake tin
Equipment
- bowl
- baking paper
- oven
- cake form
- aluminum foil
- spatula
Directions
- Ingredients: Line a 8" square cake tin with two layers of parchment paper, bottom and sides of cake tin
- G Butter
- G Sugar
- Eggs
- G Plain flour (sifted with baking powder)
- Tsp Baking powder
- Tsp
- Mixed spice
- Mixed dried fruit
- G Pitted prune - cut to small pieces
- G Walnut - chop to small pieces
- Tbsp Rum
- Tbsp Orange juice
- Orange zest from one orange
- Tsp Vanilla extract
- In a large bowl add mixed dried fruit and pitted prune together with 8 tbsp of rum and mix well, cover with cling wrap until next day.
- Beat butter and sugar till light and fluffy, slowly add in rum, orange juice, orange zest and vanilla extract, mix well.
- Add eggs, one at a time and scrape bowl.
- Add 1/4 portion of flour to the mixed dried fruit. Slowly add 3/4 portion of flour and mixed spice to butter mixture, mix well. Stop machine.
- Pour in mixed dried fruit and chopped walnut, mix well with a rubber spatula then pour into cake tin. Bang tin on table once to settle the content.
- Bake at preheated oven at 160C for 1 1/2 hour. **After about 30-40 mins when the cake starts to turn brown, cover cake with foil loosely on top and continue baking.
- Pour 3-4 tbsp of rum on to Fruit Cake as soon as it comes from the oven.
- Leave cake to cool, turn out from cake tin and wrap with cling wrap and store in the fridge.
- Pour 2-3 tbsp of rum on cake every three days until it is ready to serve or giveaway as Christmas gift.
Nutrition Facts
Properties
Nutrition Score
5.0647826086957%
Flavonoids
Taste
Nutrients percent of daily need